Stuffed Tomatoes

Source: Betsy Mullins

Serves four to six.

10 medium-size tomatoes
2 onions, finely chopped
2 T chopped parsley
1 garlic clove, chopped
2 T chopped mint (or more, to taste)
1 tsp. oregano
1 cup rice
1/2 cup pine nuts
salt and pepper
2 T tomato paste
1/2 cup white wine
olive oil (1 cup, divided)

Cut tops of tomatoes and set aside. Scoop out pulp of tomatoes, chop and reserve.
Saute onions in 1/2 cup olive oil until golden.
Add tomato pulp, parsley, garlic, mint, oregano, rice, pine nuts, salt and pepper, and stir to blend.
Add tomato paste and wine; cover and simmer for 20 minutes.

Arrange tomato shells in a casserole or baking pan.
Sprinkle lightly with salt, pepper and a dash of sugar.
Stuff tomatoes with rice mixture and cover with tomato tops.
Pour 1/2 cup olive oil into the pan. Sprinkle lightly with more oregano and an extra dash of wine.
Bake at 350 for 35 minute, basting frequently.

Serve hot or cold.

Note: this filling may also be used to stuff peppers.